Cheese and Potato Pie Recipe
Cheese and potato pie was one of my favourite meals growing up, back then it would have been served as a main with peas and ketchup. I now prefer to serve it as a side with sausages and baked beans, yes, I am still a child at heart!
Servings 2 Servings
Calories 819kcal
Ingredients
- 3 Small-Medium Potatoes 400g
- 75 g Butter ¼ Cup + 1 Tbsp
- 1½ tablespoon English Mustard
- 150 g Mature Cheddar Cheese 1½ Cups
- 1 Small Onion 75g
- 1 Egg
- 1 tablespoon Milk
- 1 Medium Tomato
- Salt to taste
Instructions
- Bring a 20cm or 8" saucepan of well-salted water to the boil. I use 1 teaspoon of salt in a pan this size.Add in the potatoes whole and unpeeled, and boil until cooked; this should take around 30-35 minutes.
- Halfway through cooking the potatoes, peel the onion and drop it into the pan.
- Roughly chop the onion.
- Drain the potatoes, prick them with a fork and peel off the skin. Then mash the potatoes or pass them through a potato ricer.
- Add the butter and onion, then mix to combine.
- Add the cheese, beaten egg, milk, and mustard to the mash, then mix well; you should have quite a "wet" mash.
- Place the mash into a greased or buttered casserole dish (around 0.5 litres in size) and top with the remaining cheese.
- Slice the tomato into 3-4mm (⅛-¼) thick slices and add them to the top of the mash.
- Bake in an oven at 200°C or 400°F for 15-20 minutes.
Have a taste here and add more salt if required, although it should not be!
Video
Nutrition
Serving: 1 | Calories: 819kcal | Carbohydrates: 45g | Protein: 27g | Fat: 60g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 1743mg | Potassium: 1183mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2465IU | Vitamin C: 52mg | Calcium: 602mg | Iron: 2mg
